Description

This Caramelised Soy Chicken in Garlic Ginger Broth with Rice is a comforting and flavorful dish that combines tender, crispy chicken thighs with a rich, savory broth infused with garlic, ginger, and soy sauce. Served over fluffy jasmine rice and garnished with fresh green onions and cilantro, it’s an easy yet impressive meal perfect for any day of the week.

Ingredients

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Chicken and Seasonings

4 chicken thighs (bone-in, skin-on)
Salt and pepper, to taste

For the Sauce and Broth

1 tablespoon vegetable oil
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon ginger, minced
4 cloves garlic, minced
2 cups chicken broth
1 tablespoon sesame oil
1 teaspoon cornstarch (optional, for thickening)

For the Rice and Garnish

2 cups jasmine rice
4 cups water
Chopped green onions, for garnish
Fresh cilantro, for garnish

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Instructions

Prep the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper to enhance flavor.
Heat the Oil: In a large pot or deep skillet, heat the vegetable oil over medium-high heat until shimmering.
Sear the Chicken: Place the chicken thighs skin-side down in the hot oil. Cook without moving for 5-7 minutes until the skin turns golden and crispy. Flip and cook the other side for 3-4 minutes.
Make the Sauce: Add soy sauce, brown sugar, minced garlic, and minced ginger to the pot. Stir to coat the chicken and release aromatic flavors.
Add Chicken Broth: Pour in the chicken broth, ensuring the chicken is mostly submerged. Bring to a gentle boil over high heat.
Simmer: Reduce heat to low, cover, and let simmer for about 20 minutes until the chicken is cooked through and tender.
Cook the Rice: While the chicken simmers, rinse the jasmine rice under cold water until clear. In a separate pot, combine 2 cups of rice with 4 cups of water. Bring to a boil, then cover, reduce heat to low, and cook for 15-20 minutes until rice is fluffy.
Thicken the Broth (Optional): Mix 1 teaspoon of cornstarch with a little water to form a slurry. Stir into the broth and cook for 2-3 more minutes to thicken.
Garnish and Serve: Remove the chicken, let it rest briefly before slicing. Serve over rice, ladling the garlic ginger broth over the top. Garnish with chopped green onions and cilantro for freshness.

Notes

Using bone-in, skin-on chicken thighs provides more flavor and moisture.
Adjust the amount of brown sugar for a sweeter or less sweet sauce.
For a gluten-free version, ensure soy sauce is gluten-free or substitute with coconut aminos.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 plate (including rice and chicken)
Calories: 650 kcal
Sugar: 12 g
Sodium: 1200 mg
Fat: 30 g
Saturated Fat: 8 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 75 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 125 mg